Portabello Mushrooms
The Portobello mushroom has a hearty and meat-like texture. Mushrooms are fragile and break easily. Handle them gently at every step
4 large Portobello mushrooms,
1 tablespoon olive oil
1 tablespoon garlic, minced
1 pound tofu, medium/firm
½ cup sun-dried tomatoes, drain thoroughly (8.5 ounce jar)
1 cup basil, fresh, minced
2 tablespoons liquid aminos
2 tablespoons lemon juice
2 pinches cayenne pepper
1 teaspoon sea salt
olive oil spray
Directions
- Wash mushrooms by rinsing them gently. Pat both sides dry.
- Cut off stem and scoop out the black spokes of the Portobello mushrooms, leaving the shell intact. See note below.
- In a food processor add the remaining ingredients, except basil and blend.
- Pre-heat the oven at 400° F.
- Place mixture in a medium size bowl and fold in the basil.
- Spray a large Pyrex baking dish. Bake mushrooms 15 minutes before stuffing.
- Portion the mixture into 4, and stuff the mushroom shells with the filling.
- Bake mushrooms about 30 minutes.
- Optional: To further crisp the tops of the mushrooms, put them under the broiler
4-5 minutes. Watch them carefully so they don’t burn.
Yield serves 4
Note:
Step 2 mushroom trimmings can be sautéed another time, served with vegetables.
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Excerpted from the book VEGAN BITE BY BITE by Marilyn Peterson
www.veganbitebybite.com
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